---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Spicy Chili Beans
 Categories: Mcdougall, Day One
      Yield: 4 servings
 
      2 c  Dry red kidney beans
      5 c  Water
      2    Yellow onions, chopped
      1    Green pepper, chopped
      2    Stalks celery, chopped
      2    Cloves garlic, crushed
      1 c  Low-sodium tomato sauce
      1 cn Stewed tomato, low sodium (15 oz)
      4 ts Chili powder
      2 ts Ground cumin
    1/4 ts Crushed red pepper
    1/8 ts Cayenne
 
  Canned beans cannot be used in this recipes; the cooking liquid from the
  dry beans makes a rich, flavorful broth that forms the base for the chili.

  If you soak the beans overnight you can cut the cooking time in half.
  Freeze any leftover chili for a fast meal later. Serve over brown rice
  (make 3/4 cup per serving, extra rice for tommorow's breakfast).
  
  Place the beans and water in a large pot.  Bring to a boil, cover, reduce
  heat, and simmer for 2 hours.  Add the remaining ingredients and cook an
  additional 2 hours.
 
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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